Cherry remove the bones. Put in a deep plate. By the way, the juice that is formed subsequently on the bottom of the bowl, not pour, we'll need that for the sauce.

Proteins whisk in a solid foam proteins increase in size by 4-5 times (turn the Cup, the cap of the proteins like to stick to the bottom). If the whites are not beat - the product is not enough loose. If the whites are too beat - the product sits

While the whipped whites, with a whisk beat the egg yolks with sugar for white, add 1 tbsp sour cream, all mix well. Pour the yolk mass in another bowl, mix flour and baking powder. Last add the whites of 2 admission, and be very careful that the proteins are not settled, you can add them to the dough.

Shape with a diameter of 20 cm grease with butter, the bottom line it up with parchment paper. Pour on the bottom a thin layer of dough and spread the cherry, then lay out all the dough and then lay out a layer of cherries, slightly pushing her fingers into the dough. Put in a preheated 230 degree oven. The first 15 minutes bake at 230 degrees, then the temperature decreases up to about 180-190 and bake for approximately 30-35 minutes. Baking time depends on several factors. Sometimes cherry can be juicier, sour cream, more liquid, etc., etc. But always get at least 30 minutes after the subtraction of the temperature. Readiness check the match. If dry then the cake is ready. A good pie should be lightly browned and when pressed on it with your finger the dent should immediately disappear. When the cake has finished baking, allow it to cool in the oven slightly ajar.

So our cake is in section)))) Toasty and dry.

Meanwhile, make the sauce. In a pan pour the sugar, when it starts to melt, add the butter, stir add the juice from the cherries and half a Cup of purified from the seeds of cherry, cinnamon. Add the cognac. The alcohol should evaporate. Remove from the heat. They don't pour the whole pie, and to each according to his desire.

Ready)))) Bon appetit)))